Apple Crisp with Nut Crumble

• plain flour↗100 g
• rolled oats↗50 g
• almond slices↗50 g

  or chopped pecan nuts

• butter↗100 g

  cut into cubes

• light muscovado sugar↗50 g
• ground cinnamon↗½ tsp
• vanilla ice cream

  or custard, for serving

• Cox's or Russet apples↗8

  peeled, cored and sliced into 5 mm rounds

• golden fine sugar↗50 g
• lemon↗½

  zest and juice

Step-by-step instructions

1. 1

   In a large bowl combine the flour, rolled oats, almond (or chopped pecan nuts), sugar, ground cinnamon and a pinch of sea salt. Rub together with your hands until the mixture becomes crumbly, or pulse quickly in a food processor. Chill the crumble in the refrigerator—it will keep for up to 2 days.

2. 2

   Toss the apples with sugar, zest and lemon juice until evenly coated. Transfer them to a baking dish (round 23 cm diameter, depth ≥ 5 cm, or square 20 cm). Smooth the surface, sprinkle with the prepared crumble, cover with film and refrigerate for 30 minutes.

3. 3

   Preheat the oven to 190 °C (170 °C convection, gas mark 5). Transfer the dish to a baking tray and bake for 40 minutes until the crumble turns golden‑brown and the apples bubble at the edges. Let the dessert cool for 10 minutes, then serve with vanilla ice cream or custard.